Examinando por Materia "Xylitol"

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Acceso abierto
Actividad inhibitoria de la Stevia rebaudiana y el xilitol sobre las cepas de Streptococcus mutans in vitro, Lima – 2025
(Universidad Privada Norbert Wiener, 2025-10-23) Escurra Torres, Kelly Samantha; Huayllas Paredes, Betzabe
El presente estudio tuvo como objetivo evaluar la actividad inhibitoria de la Stevia rebaudiana y el xilitol sobre las cepas de Streptococcus mutans in vitro, Lima- 2025. Se empleó un diseño experimental in vitro de enfoque cuantitativo, utilizando 80 discos de cartón absorbente distribuidos en grupos: Stevia (25%, 50%, 100%), xilitol (25%, 50%, 100%), clorhexidina al 0.12% (control positivo) y agua destilada (control negativo). Los discos, impregnados con las soluciones, se incubaron con cepas de S. mutans ATCC 25175, midiendo los halos de inhibición según la escala de Duraffourd (actividad significativa: halo ≥8 mm). Los resultados demostraron que ni Stevia ni xilitol alcanzaron el umbral inhibitorio. Los halos promedio fueron: Stevia 25% (5.49 mm), 50% (6.20 mm) y 100% (sin efecto adicional), xilitol 25% (5.49 mm) y 50% (6.01 mm). En contraste, la clorhexidina mostró un halo de 22.51 mm (p <0.05). Además, las comparaciones entre concentraciones de edulcorantes no revelaron diferencias significativas (p >0.05), confirmando su ineficacia incluso al 50%. Se concluye que, bajo condiciones in vitro, Stevia rebaudiana y xilitol no inhiben el crecimiento de S. mutans, independientemente de su concentración (25%-100%). La clorhexidina mantuvo su superioridad, evidenciando que estos edulcorantes no son alternativas viables como agentes antibacterianos para prevenir caries.
Acceso abierto
Effect of chewing gum with xylitol on the modification of salival ph in children between 6 to 12 years old at the María Auxiliadora de Chorrillos Private Institution year 2019.
(Universidad Privada Norbert Wiener, 2020-12-26) Napan Antezana, Anthony Joaquin; Rojas Ortega, Raúl Antonio
General Objective: To determine the effect of chewing gum with xylitol on salivary pH levels in children aged 6 to 12 years at the María Auxiliadora Private Institution. Methodology: This was a prospective, observational, and descriptive study with a longitudinal design. The sample consisted of 100 students, to whom a validated instrument based on expert judgment, consisting of a technical sheet, was applied. Results: After chewing gum with xylitol, the salivary pH change was greater within the first 10 minutes with xylitol (6.9) compared to without xylitol (5.7), and in comparison to the control group (5.4). After 20 minutes, the pH change was higher with xylitol (7.1) than without xylitol (6.0), and in comparison to the control group (5.4). After 30 minutes, the pH change was higher with xylitol (7.3) than without xylitol (6.3), and in comparison to the control group (5.4). The significance value was 0.00, which is less than 0.05, thus rejecting the null hypothesis and accepting the alternative hypothesis, which states that chewing gum with xylitol increases salivary pH. Conclusion: A significant change in salivary pH values was observed after chewing gum with xylitol, proportional to the time elapsed.